Use of low glycemic index sweeteners in food and beverage compositions

ABSTRACT

There is described a process for preparing a food or beverage composition having sweetness and a low glycemic index that entails incorporating in the composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme. Also disclosed is a process for reducing glycemic index of a food or beverage composition that entails introducing into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, the blend having been reacted with a glucansucrase enzyme.

FIELD OF THE INVENTION

[0001] This invention relates to products produced from blends of sucrose and any syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 (also referred to as the C-2, C-3 and C-6 positions), that are reacted with a glucansucrase enzyme. The resulting products have low glycemic index, and are useful in any application that includes a product having both sweetness and a low glycemic index.

BACKGROUND OF THE INVENTION

[0002] Typical high fructose corn syrups that are useful in the production of healthy beverages, sports drinks, and other food applications are known. It would be desirable, however, to have available for use in healthy beverages, sports drinks, and other food applications, as required, a product having sweetness similar to that of typical high fructose corn syrups, preferably with mouth-feel and functionality similar to typical corn syrups, and having a lower glycemic index.

SUMMARY OF THE INVENTION

[0003] It is accordingly an object of the present invention to provide a process for preparing new and improved foods and beverages, including healthy beverages, bakery products, confectionery, and snacks, characterized by having sweetness and a lower glycemic index. Glycemic Index is correlatable with glucose release.

[0004] This and other objects and advantages of the present invention will be apparent to those skilled in the art from the following detailed description and claims.

[0005] In accordance with the present invention, it has been found that the above and still further objects are achieved by utilizing as a sweetener for a food or a beverage, a product having low glycemic index. The low glycemic index products are prepared by reacting a blend of sucrose and any syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, with a glucansucrase enzyme. The products resulting from the reaction comprise an amount of fructose, preferably an amount up to about 50% by weight. The remaining carbohydrate content of the product, in addition to the fructose, preferably comprises glucose-oligosaccharides.

[0006] Also included within the present invention, are the foods and beverages that utilize as the sweetener, at least one, or more, product prepared by reacting a blend of sucrose and any syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 (also referred to as the C-2, C-3 and C-6 positions), with a glucansucrase enzyme. The resulting product comprises fructose, preferably in an amount of up to about 50% by weight, and has a low glycemic index.

DETAILED DESCRIPTION OF THE INVENTION

[0007] In accordance with the present invention, it has been found that the above and still further objects are achieved by utilizing as a sweetener for a food or a beverage, a product having low glycemic index. Glycemic index is correlatable with glucose release. The low glycemic index products are prepared by reacting a blend of sucrose and any syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 (also referred to as the C-2, C-3 and C-6 positions), with a glucansucrase enzyme. The products resulting from the reaction comprise an amount of fructose, preferably an amount up to about 50% by weight. The remaining carbohydrate content of the product, in addition to the fructose, preferably comprises glucose-oligosaccharides.

[0008] Also included within the present invention, are the foods and beverages that utilize as the sweetener, at least one, or more, product prepared by reacting a blend of sucrose and any syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6 (also referred to as the C-2, C-3 and C-6 positions), with a glucansucrase enzyme. The resulting product comprises fructose, preferably in an amount of up to about 50% by weight, and has a low glycemic index.

[0009] In more detail, the blends of sucrose and syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, are comprised as follows. The amounts of sucrose and syrup or syrup solids may be present in the blend in any proportions, such that when the blend is reacted with a glucansucrase enzyme, there is obtained a resulting product that is a low glycemic index product. Preferably, the product resulting from the reaction comprises fructose, in an amount of up to about 50% by weight.

[0010] Any syrup or syrup solids comprising an acceptor selected from the group consisting of a sugar or a sugar alcohol having free hydroxyl groups at one or more carbon positions numbers 2, 3 and 6, is utilized herein to form the blends with sucrose. Exemplary of the syrups or syrup solids suitable for use herein are maltose, maltotriose, panose, high maltose (over 40%) corn syrup, medium to low DE (dextrose equivalent) corn syrup, raffinose, cellobiose, maltitol, isomaltose, isomaltitol, barley syrup and syrup solids, rice syrup and syrup solids, lactose, whey permeate, tapioca starch syrup and syrup solids, nigerose, kojibiose, isomaltooligosaccharide, hydrogenated starch syrup, potato starch syrup and syrup solids, and the like. Exemplary of the syrups that are suitable for use in the blends are, but not limited to, SATINSWEET™, available from Cargill, Incorporated, that contains minimal 55 to 70 weight % maltose and 45 to 30% weight % of glucose and other glucose-containing oligomers. In a preferred embodiment, the syrup or syrup solids used herein comprise an amount of from about 2 to about 99% by weight of maltose.

[0011] The blends of sucrose and syrup or syrup solids are prepared by any technique known in the art. For example the blends may be produced by physical mixing of the sucrose and the syrup or syrup solids. As used in the examples herein, the blends of sucrose and syrup or syrup solids were produced by blending. In the examples herein, there are exemplified blends of sucrose and corn syrup comprising about 65 weight percent maltose (SATIN-SWEET™ 65) comprising sucrose to SATIN-SWEET™ 65 corn syrup in ratios of 3:2, 2:1, and 5:2 on a dry weight basis. However, as mentioned herein, any ratio of sucrose to syrup or syrup solids such as from 10:1 to 1:10 sucrose to syrup or syrup solids, may be used that allows a low glycemic index product to be obtained. More precisely, in the examples, there was utilized SATINSWEET™ 65 corn syrup, a trademarked product available from Cargill, Incorporated that contains minimal 65% by weight maltose and 35% by weight glucose and other glucose-containing oligomers.

[0012] The blend of sucrose and syrup or syrup solids is then reacted with a glucansucrase enzyme that will transfer glucose units from sucrose to an acceptor carbohydrate and will release fructose. The product resulting from the reaction comprises fructose, preferably in an amount of up to about 50% by weight, and various oligomeric glucose units. The resultant product preferably has a level of sweetness similar to that of a high fructose corn syrup, and a mouth-feel and functionality similar to corn syrup. In addition, and more significantly for the present process, the resulting product is characterized by having a lower glycemic index as compared to the starting sucrose and syrup or syrup solids blends.

[0013] Any glucansucrase enzyme may be utilized in the preparation of the low glycemic index products. In preparing examples of the enzymes suitable for use herein, the following procedure may be employed:

[0014] Culture Growth for Examples 1, 3 and 4

[0015]Leuconostoc mesenteroides (LM herein) strains such as B-523, B-1355, B-21297, and Leuconostoc citreum strain B-742, were grown on LM media, that comprises 0.15% polypeptone, 0.15% beef extract, 0.15% yeast extract, 0.2% ammonium citrate, 0.5% sodium citrate, 0.01% magnesium sulfate, 0.005% manganese sulfate and 0.2% potassium phosphate (dibasic) supplemented with 2% sucrose and 2% maltose, all percentages being weight percentages. Cultures were grown at a temperature of 30° C. for a period of 16 to 24 hours, with agitation at a rate of 150 revolutions per minute (rpm).

[0016] Enzyme Preparation for Examples 1, 3 and 4

[0017] Biomass from the cultures was removed by centrifugation, at a rate of 5,000 to 10,000 rpm for a period of 20 to 30 minutes. The culture supernatants were filtered through glass microfiber filters having a size of 0.7 μm, available from Whatman International Ltd (Maidstone, England). The sucrase enzymes from the culture supernatants were further purified by precipitation with chemical agents such as ammonium sulfate (20-70% saturation) or polyethylene glycol (20% saturation). Precipitated enzymes were resuspended in 0.01 M (molar) gluconic acid buffer (pH of approximately 6.2), and samples were dialyzed for a period of about 24 hours, with multiple changes of the same buffer. Alternatively, filtered culture supernatant was used as the enzyme preparation. Ultrafiltration can also be used to purify and concentrate glucansucrase from culture supernatant by using membranes with a molecular weight limit of 50,000 daltons. Cultural supernatant was concentrated up to 10-fold of the initial volume and was used in subsequent production of products.

[0018] Preparation of Enzymes for Example 2

[0019]Leuconostoc mesenteroides (LM) strain NRRL-B-523 or NRRL-B-21297 was cultured in a 200-liter fermenter at 30° C. with mixing at 150 revolutions per minute (rpm) in a medium containing 0.22 weight % Hy Pep 1510 enzymatic hydrolysis of soy, 0.22 weight % HY-YEST 412 spray-dried extract from primary grown baker's yeast, both available from Quest, International, Hoffman Estates, Ill., 0.2 weight % ammonium citrate, 0.5 weight % sodium citrate, 0.01 weight % magnesium sulfate, 0.005 weight % manganese sulfate and 0.2 weight percent potassium phosphate (dibasic) supplemented with 2 weight percent sucrose and 2 weight percent SATIN-SWEET™ 65 corn syrup comprising 65 weight percent maltose for 18 hours. The resulting cultural supernatant was clarified by filtration of the supernatant through 0.1 micron Amicon hollow fiber filters, available from Millipore, Bedford, Mass., at 4° C. Enzyme from the clarified supernatant was purified and concentrated from other medium components by ultrafiltration through a 50,000 k D molecular weight Pellicon-2 polyethersulfone cassette diafiltration membrane, available from Millipore, Bedford, Mass. There was obtained 20 liters of enzyme solution, which is 10-fold concentrated as compared to the starting cultural supernatant.

[0020] If desired, other known techniques for producing the glucansucrase enzymes may be used.

[0021] The glucansucrase enzymes are used in preparing the low glycemic index products, in any manner known in the art. For example, a process for producing the low glycemic index products suitable for use herein comprises reacting, or incubating, blends of sucrose and syrup or syrup solids, as an acceptor carbohydrate, in varying ratios of components, in a total sugar concentration of from about 2 to about 40%, with an amount of the glucansucrase from Leuconostoc mesenteroides and other lactic acid bacteria, sufficient to provide a low glycemic index product. The reaction, or incubation, is carried out at a temperature of about 30 to about 45° C., for a period of about 1 to about 48 hours.

[0022] The invention will be more readily understood by reference to the following examples. There are, of course, many other forms of this invention which will become obvious to one skilled in the art, once the invention has been fully disclosed, and it will accordingly be recognized that these examples are given for the purpose of illustration only, and are not to be construed as limiting the scope of this invention in any way.

EXAMPLES

[0023] In the following examples the test procedures listed below were used in evaluating the low glycemic index products and the performance thereof.

[0024] Carbohydrate Profiles of Products—Carbohydrate profiles of products generated by the enzyme reactions with the blends of sucrose and syrups and syrup solids herein, were analyzed by high performance liquid chromatography (HPLC) using two (2) Bio-Rad Aminex HPX-42A carbohydrate columns (300 mm×7.8 mm) available from Bio-Rad, Hercules, Calif., in succession, with water as the eluate at 0.2 ml/min, at a temperature of 65° C.

[0025] Glycemic Index of Products—To obtain an estimate of the glycemic index of the products, in vitro digestibility assays, using glucoamylase and acid hydrolysis to simulate digestion, were performed. An amount of 0.08% of glucoamylase, (v/v) available from Genencor, Rochester, N.Y., under the trademark, Optidex L-400, was used at a temperature of 37° C., for a period of 1 hour, with mild agitation. The reactions were stopped by the addition of hydrochloric acid (HCl) to a final concentration of 0.24M (molar), and heating at 90° C. for a period of 5 minutes. The amount of glucose released was measured by HPLC using an Aminex HPX-87H ion exclusion column, available from Bio-Rad, with 0.01N (normal) sulfuric acid as the mobile phase. Salivary alpha-amylase and pancreatic amylases were omitted from the assay, since the starting syrup or syrup solids is sufficiently pretreated with amylases.

Example 1

[0026]Leuconostoc mesenteroides (LM) strain B-21297 was cultured in LM medium that comprises 0.15 weight % polypeptone, 0.15 weight % beef extract, 0.15 weight % yeast extract, 0.2 weight % ammonium citrate, 0.5 weight % sodium citrate, 0.01 weight % magnesium sulfate, 0.005 weight % manganese sulfate and 0.2 weight % potassium phosphate (dibasic) supplemented with 2 weight % sucrose and 2 weight % maltose. The culture was grown at a temperature of 30° C. for a period of 24 hours, with agitation at a rate of 150 revolutions per minute (rpm).

[0027] Biomass was separated from cultural supernatant by centrifugation at 10,000 rpm for 30 minutes at 4° C. There was added to the supernatant 32% of anhydrous ammonium sulfate (w/w to supernatant), and precipitated enzymes were collected by centrifugation at 15,000 rpm for a period of 30 minutes at 4° C. The recovered enzymes were resuspended in 0.01M gluconate buffer (pH of equal to 6), up to the original supernatant volume, together with 8% by weight of total sugars, in ratios of 3:2, 2:1; and 5:2, of sucrose to SATIN-SWEET™ corn syrup containing 65 weight % maltose (65 HM herein). The enzyme reaction was allowed to proceed for 16 hours at a temperature of 37° C., with mild agitation. The resulting three (3) products contain the sugar profiles reported in Table 1. TABLE 1* Suc/65 HM ratio 3:2 2:1 5:2 Higher 0.97 0.79 0.69 DP8 0 0.82 1.45 DP7 1.56 2.74 3.92 DP6 3.02 5.13 6.76 DP5 12.01 15.1 16.1 DP4 20.49 19.27 16.89 DP3 24.47 16.32 11.21 Maltose 3.87 1.66 0.84 Glucose 2.97 3.87 4.9 Fructose 30.64 34.28 37.24

[0028] In vitro digestibility assays were done on the three products using glucoamylase and acid hydrolysis to simulate digestion. Glucose release for each product was used as an estimate of the glycemic index for the product. The results are reported in Table 2 below TABLE 2 (% Glucose Release)* Low glycemic product Control Product without after glucansucrase suc/65HM glucansucrase treatment treatment 3:2 100.00% 36.10% 2:1 100.00% 28.70% 5:2 100.00% 38.70%

[0029] From the data in Tables 1 and 2, it is observed that the three products comprising blends of sucrose and corn syrup containing 65 weight % maltose, in varying ratios, are sweet, since the content of fructose ranges from about 30 to about 37%. Furthermore, it is expected that the three products could offer unique mouth-feel and functionality in various food and beverage applications.

Example 2

[0030] In Example 2, the enzyme utilized, from Leuconostoc mesenteroides strain NRRL-B-21297, was produced in accordance with the procedure described herein.

[0031] In more detail, glucansucrase enzyme prepared from cultural supernatant of Leuconostoc mesenteroides NRRL-B-21297 was used to convert blends of sucrose and corn syrup or corn syrup solids containing either 65 weight % maltose (65 HM), the corn syrup, or 96 weight % maltose (96 HM), the corn syrup solids, to a low glycemic index product. In so doing, a total of 20 weight %, or 30 weight %, sugars in water, of various ratios of sucrose to corn syrup or corn syrup solids, containing either 65 or 96 weight percent maltose, were incubated with 10 weight % of concentrated enzyme solution, at a temperature of 37° C. for a period of about 16 hours. Enzyme activity was inactivated by heat treatment at a temperature of 121° C. for a period of 15 minutes. The resulting syrups were filtered through 0.7 micron glass fiber filter (Pall Corporation, Ann Arbor, Mich.)), treated with activated carbon, and treated with cation and anion exchange resins to remove color, protein, and ions. The products were filtered through Whatman No. 3 filter paper (Whatman International, Ltd. Maidstone, England) to remove carbon fines. The resulting low glycemic index products were then evaporated at a temperature of 70° C. to 80% dry solids.

[0032] The carbohydrate profile of the resulting low glycemic index products are reported in the following Table 3. TABLE 3 3:2 suc/65HM 3:1 suc/65HM 3:2 suc/96HM 2:1 suc/96HM 7:2 suc/65HM LGS1 LGS2 LGS3 LGS4 LGS5 DP7+ 5 11 1 0 18 DP6 4 9 3 4 10 DP5 14 17 14 14 10 DP4 23 14 29 24 12 DP3 18 9 15 10 6 Maltose 2 1 3 0 1 Glucose 4 3 2 15 6 Fructose 30 36 33 33 37

[0033] By using in vitro digestibility assay, the relative glucose release rate as compared to starting sugar mixtures without enzyme treatment is shown below for the low glycemic index products, identified as LGS1 through LGS5. The results of the glucose release are reported in Table 4. TABLE 4 % glucose release Product w/w sugar Control LGS LGS1 3:2 suc:65HM 100 38 LGS2 3:1 suc:65HM 100 19 LGS3 3:2 suc:96HM 100 30 LGS4 2:1 suc:96HM 100 17 LGS5 7:2 suc:65HM 100 23

[0034] From the data in Tables 3 and 4, it is observed that the products of the present invention are sweet, having a fructose content ranging from 30 to 37 weight %, and that the products of the present invention are characterized by having reduced glucose release, as compared to products produced in the absence of the reaction with the enzyme. Thus, the products of the present invention are expected to have a lower glycemic index.

Example 3

[0035] In this example, there were provided two products from blends of sucrose and corn syrup solids containing 96 weight % maltose in the ratio of 3:2, sucrose to corn syrup solids.

[0036] The products of Example 3, were produced utilizing enzymes obtained from Leuconostoc mesenteroides strains NRRL-B-523 and NRRL-B-742. The enzymes utilized in Example 3 were produced in accordance with the procedure described herein.

[0037] The enzyme reaction was carried out following the procedure of Example 1, with the exceptions that the enzymes differ and the blend of sucrose and corn syrup solids differ from that used in Example 1

[0038] The carbohydrate profile of the resulting two (2) low glycemic index products are reported in Table 5. TABLE 5 B-523 B-742 DP5  1  1 DP4  5  5 DP3 24 30 Maltose 23 18 Glucose 19 15 Fructose 29 29

[0039] With respect to the two (2) low glycemic index products of Example 3, in vitro digestibility assays were carried out to compare the percent glucose that was released in the enzyme treated low glycemic index product with the percent glucose released in the starting blend of sucrose and corn syrup solids containing 96 weight percent maltose that has not been reacted with the enzyme. It was determined that the in vitro digestibility showed a glucose release rate of 41% for the product prepared using the strain B-523 enzyme, and 40% for the product prepared using the strain B-742 enzyme, as compared to the control syrup solids blend without enzyme treatment, where the glucose release is 100%.

[0040] Therefore, it is apparent that the products of Example 3 have a lower glycemic index than that of the starting blend of sucrose and corn syrup solids. It is expected that the products of Example 3 will be useful in the preparation of food and beverage compositions having low glycemic index.

[0041] The low glycemic index products described herein, and exemplified in Examples 1-3, are expected to be useful in the preparation of food and beverage compositions characterized by having low glycemic index. It is expected that the low glycemic index products described herein may be successfully incorporated as sweeteners in any food and feed application where conventional syrups are used, in beverages, confectionery, energy drinks, chewing gum, ice cream, desserts, pet food, and the like, where it is desired to produce low glycemic foods or drinks. The low glycemic index products may be incorporated in the food or beverage compositions in any desired amount, depending on the specified application. For example, the low glycemic index product may be incorporated in an amount ranging from about 0.1 to about 99.9% by weight of the food or beverage composition.

[0042] The following are specific examples of food products or food compositions that may be prepared, utilizing the low glycemic index products described herein, that are expected to be characterized by having low glycemic index.

Example 4

[0043] In Example 4 there is described the preparation of a food product, which is referred to as a meal replacement bar. The food product is prepared by mixing together the following ingredients, that include at least one low glycemic index product. The ingredients are as follows, by weight %. Ingredients Percent Soy protein isolate 15.7 Calcium caseinate 8.6 Whey protein concentrate 7.8 Cocoa 6.6 Cargill barley β-Glucan 2.7 Vitamin and mineral premix 1.9 Salt 0.8 Low glycemic index product 37.2 Honey 7.1 Unsweetened chocolate 2.3 Canola oil 1.9 Soybean oil 1.9 Water 5.0 Vanilla 0.4 N&A chocolate flavor 0.1

[0044] The low glycemic index product of the meal replacement bar formulation may be any of the low glycemic index products described herein, such as the low glycemic index products of Examples 1-3. It is expected that the meal replacement bars of Example 4 will be sweet and will have low glycemic index.

Example 5

[0045] In this example there is described the preparation of a raspberry jelly food product. The jelly is prepared by mixing together the following ingredients, that include at least one, or more, low glycemic index product. The ingredients are as follows, by weight %. Ingredients Percent Raspberry juice concentrate-65 Brix 7.9 Low glycemic index product 79.7 Water 11.9 Slow set HM pectin (150 USA-Sag) 0.3 Cargill citric acid 0.2

[0046] The low glycemic index product of the jelly food product may be any of the low glycemic index products described herein, such as the low glycemic index products of Examples 1-3. It is expected that the jelly food product of Example 5 will be sweet and will have a low glycemic index.

[0047] In a similar manner, there may be produced drink or beverage products utilizing any of the low glycemic index products described herein. It is expected that the drink or beverage products will be sweet and will have a low glycemic index.

Example 6

[0048] In this example, there is described the preparation of a sports/energy drink. The drink is prepared by mixing together the following ingredients, that include at least one, or more, low glycemic index product. The ingredients are as follows, by weight %, except where indicated. Ingredients Percent Low glycemic index product 5-8 Maltodextrin 2-5 Sodium chloride 25-30 mmoles/liter Citric acid/trisodium citrate 0.15-0.35 Flavor  0.1-0.25 Water to 100

[0049] This invention has been described above in detail with particular reference to preferred embodiments thereof, but it will be understood that variations and modifications other than as specifically described herein can be effected within the spirit and scope of the invention. Moreover, all patents, patent applications, provisional patent applications, and literature references cited above are incorporated hereby by reference for any disclosure pertinent to the practice of this invention. 

What is claimed is:
 1. A process for preparing a low glycemic index food or beverage composition comprising incorporating into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a component selected from the group consisting of a syrup and syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, said blend having been reacted with a glucansucrase enzyme.
 2. The process according to claim 1 wherein there is prepared a low glycemic index food composition.
 3. The process according to claim 1 wherein there is prepared a low glycemic index beverage composition.
 4. The process according to claim 1 wherein the blend comprises sucrose and the component in a ratio of sucrose to the component varying from 10:1 to 1:10.
 5. The process according to claim 3 wherein the low glycemic index beverage composition is a sports drink.
 6. The process according to claim 1 wherein the component is selected from the group consisting of a corn syrup and corn syrup solids that comprise an amount of about 2 to about 99 weight percent of maltose.
 7. The process according to claim 1 wherein the glucansucrase enzyme is obtained from lactic acid bacteria. 8 The process according to claim 1 wherein the glucansucrase enzyme is obtained from Leuconostoc mesenteroides.
 9. The process according to claim 1 wherein the glucansucrase enzyme is obtained from a strain selected from the group consisting of Leuconostoc mesenteroides NRRL-B-523, Leuconostoc mesenteroides NRRL-B-1355, Leuconostoc mesenteroides NRRL-B-21297, and Leuconostoc citreum NRRL-B-742. 10 The process according to claim 9 wherein the strain is Leuconostoc mesenteroides NRRL-B-21297.
 11. The process according to claim 1 wherein the low glycemic index product is incorporated into the food or beverage composition in an amount ranging from about 0.1 to about 99.9% by weight of the food or beverage composition.
 12. A process for reducing glycemic index of a food or beverage composition comprising incorporating into the food or beverage composition a low glycemic index product comprising a blend of sucrose and a component selected from the group consisting of a syrup and syrup solids comprising an acceptor selected from the group consisting of a sugar and a sugar alcohol having free hydroxyl groups at one or more of carbon positions numbers 2, 3 and 6, said blend having been reacted with a glucansucrase enzyme, as compared with a food or beverage composition wherein there is incorporated a blend of sucrose and the component, that has not been reacted with a glucansucrase enzyme. 13 The process according to claim 12 wherein the glycemic index of a food composition is reduced.
 14. The process according to claim 12 wherein the glycemic index of a beverage composition is reduced.
 15. The process according to claim 12 wherein the blend comprises sucrose and the component in a ratio of sucrose to component varying from 10:1 to 1:10.
 16. The process according to claim 14 wherein the beverage composition is a sports drink.
 17. The process according to claim 12 wherein the component is selected from the group consisting of a corn syrup and corn syrup solids that comprise an amount of about 2 to about 99 weight percent of maltose.
 18. The process according to claim 12 wherein the glucansucrase enzyme is obtained from lactic acid bacteria.
 19. The process according to claim 12 wherein the glucansucrase enzyme is obtained from Leuconostoc mesenteroides.
 20. The process according to claim 12 wherein the glucansucrase enzyme is obtained from a strain selected from the group consisting of Leuconostoc mesenteroides NRRL-B-523, , Leuconostoc mesenteroides NRRL-B-1355, Leuconostoc mesenteroides NRRL-B-21297, and Leuconostoc citreum NRRL-B-742.
 21. The process according to claim 20 wherein the strain is Leuconostoc mesenteroides NRRL-B-21297.
 22. The process according to claim 12 wherein the low glycemic index product is incorporated into the food or beverage composition in an amount ranging from about 0.1 to about 99.9% by weight of the food or beverage composition. 